Vietnamese Chicken Salad


I love asian food. It feels very light and fresh but it always fills you up. This one is a Keto Vietnamese Salad with fresh sliced veggies and chicken and makes a super simple dish. What’s your favorite?

6 servings


1 free range chicken
½ raw whole cabbage, thinly sliced
1 small red onion, thinly sliced
1 cup Vietnamese coriander leaves
½ bundle of cilantro, chopped
1 teaspoon of pink salt
1 teaspoon of pepper
1 lime
1 tablespoon olive oil


Boil the whole chicken for 15-30 minutes and take the chicken out to let it rest.

Shred the chicken with or without skin and discharged the bones.

In a large bowl, add the onion, cilantro, coriander leaves, chicken, and cabbage.

Squeeze the lime into a small bowl and add salt, pepper, and oil. Mix well.

Add oil mixture into salad bowl. Toss salad and serve immediately.


7 net grams of carbs

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